Taco Tuesday is my favorite weeknight dinner, and I’m always searching for quick weeknight sides. This corn salsa is the perfect way to use up the late summer produce while enjoying an easy meal. Our Pink House Mexican Chile Syrup ties together the sweetness of the corn with the heat from the jalapeno and chili powder, making it the perfect secret ingredient.
Corn Salsa
2 cans of corn (drained) or 4 ears of fresh grilled corn
2 avocados, diced
1 pint cherry tomatoes, sliced in half
1 jalapeno, diced
½ red onion, diced
1 cup queso blanco, crumbled
1 bunch of cilantro, diced
Dressing:
¼ cup lime juice
¼ cup olive oil
¼ cup Mexican Chile Syrup
½ tsp salt and pepper
½ tsp cumin
½ tsp chili powder
Dice the avocados, cherry tomatoes, jalapeno, red onion and cilantro
Add all the Corn Salsa ingredients in a large bowl and toss them together until everything is evenly distributed.
In a small bowl, mix the lime juice, olive oil, Mexican Chile Syrup, salt, pepper, cumin, and chili powder together.
Pour over the corn salsa and mix it all together.
Let the salsa chill in the fridge for at least 45 minutes.
Eat salsa as is or with tortilla chips.
Mexican Chile Syrup is made from the arbol chile. We chose these peppers for their bright hot taste and their distinct smokiness. Use this to make killer chile lime soda, a pH staff favorite. Or get creative in the kitchen and use Mexican Chile for curry dishes and barbecue sauces to add a sweet heat without making the sauce thicker.
Ingredients: organic cane sugar, water, chile de arbol, cassia chips, vanilla bean, citric acid